In the cuisine of Cyprus, a particular emphasis is placed on sweets and desserts. Not only do they come after meals, but they are also served with coffee in Cyprus. The history of Cyprus’s traditional desserts may be traced all the way back to the Byzantine Empire.
The many different rulers that have ruled over Cyprus have left their mark on the cuisine of the island, including the native sweets and desserts. Greek delicacies, such as galaktompoureko, as well as desserts from the Middle East and Turkey, such as baklava and other desserts prepared with syrup and nuts, have been an inspiration for a lot of other kinds of sweets.
Seasonality plays a significant role in traditional Cypriot cuisine, and this includes the preparation of sweets. The types of fruits and other goods that may be used often depend on the time of year as well as the geographical location.
In spite of the fact that desserts from other countries are readily accessible and rather common in Cyprus, the local sweets and desserts continue to have a prominent position among the assortment of specialties that can be found there.
1. Glika Tou Koutaliou (Spoon Sweets)
Spoon sweets may be prepared with a wide range of fresh fruits and vegetables, including kidoni (quince), walnuts, cherries, and even the rinds of fruits like watermelon and bergamot. They are stored in huge jars and preserved with a thick syrup.
Spoon sweets have a long-standing custom of being presented to house guests and visitors in the form of an offering. Typically, they are presented on a tiny plate beside a spoon and a glass of cold water. The refrigerators of almost every home in Cyprus are stocked with at least a few jars of spoon sweets.
One of the most well-known and iconic traditional candies from Cyprus is called soushoukos, often spelled soutzoukos. To make it, you first thread almonds or walnuts, then dip them in palouze (boiled juice of white grapes).
This procedure may take many days since in between each dipping of the shoushoukos in the palouze, the shoushoukos must be allowed to dry before being re-dipped in order to produce a dense sweet that resembles a sausage.
3. Pitta Tis Satzis
The metal utensil known as a satzi is what gives this baked good its name. The dough is baked in this satzi. After being rolled out into thin layers, the dough is shaped into circles or squares by folding it into squares.
The sweet variant of this sort of pitta, which is filled with honey, cinnamon, and occasionally sugar, is by far the most common use of the pitta, despite the fact that it may also be found in savoury delicacies. This tasty treat may be obtained from any kiosk or store on the island of Cyprus.
4. Loukoumi Geroskipou
Loukoumi, also known as Cypriot Delight, is a confection that is created by combining water, sugar, and cornstarch. It is then coloured and flavoured in a variety of ways and then dusted with powdered sugar. These delightful confections resemble jellies and may include bits of roasted almonds or other ingredients for an additional layer of taste.
Because of the one-of-a-kind procedure that has been handed down from one generation to the next in the hamlet of Geroskipou, the manufacture of this good has been granted a Protected Geographical Indication status.
If you ask anybody living in Cyprus, they will confess that they have made a pit stop on the side of the road at least once in order to purchase loukoumades. They are a local favorite in Cyprus, and you can get them at festivals and other gatherings throughout the year. Traditionally, they are served on the day following Christmas which is known as Epiphany, but you can get them pretty much anyplace.
After being deep fried to the point where they are puffed up and crispy, these little balls of dough are then doused in syrup.
Pourekia is a kind of pastry sweet that is usually created with a thin layer of puff pastry that is then filled with anari, which is a type of soft cheese that is popular in Cyprus, along with cinnamon and sugar. You may enjoy them either warm or cold since they are topped with powdered sugar and can be eaten either way.
Additionally, the cream may be used to fill pourekia, and these pastries are also rather popular when prepared in a savory fashion by having halloumi, mushrooms, or ground meat stuffed within.
One of the most classic and energizing treats during the summertime is Mahallesi. It is never served warm since the maize flour and water are heated together, there is never any sugar added, and it is always served cold.
It is finished off with either rose water and sugar or triantafyllo, which is a rose cordial syrup, transforming it into a fragrant dessert that is perfect for the warm weather.
Tashinopitta, sometimes spelled tahinopita, is a kind of bread that is produced by layering phyllo dough and then spreading tahini, cinnamon, and sugar in between the layers. Since the tahini, it has a distinctively sweet flavor, and because it does not include eggs, milk, or oil, it is historically acceptable for the Christian season of lent.
It may be purchased in any of the bakeries in Cyprus at any time of the year.